Re: [CnD] Preferred cooking methods
Hello, I use the oven and the toaster oven for most cooking tasks. I do a limited amount of top of the stove food preparation, such cooking boil-in-bag rice and browning meat. I do have an electric skillet that I use for most browning meat tasks now. I use the microwave mainly for heating things. I do not use it to cook stuff, as the results were not to my liking. Pauline On 8/3/20, Immigrant via Cookinginthedark wrote: > I use the oven and the microwave for my cooking, trying to avoid stovetop > cooking as I don't trust myself boiling and especially frying. And I cannot > think of any foods that I would prefer boiled anyway. > > -Original Message- > From: Cookinginthedark On Behalf Of > Karen Delzer via Cookinginthedark > Sent: Monday, August 3, 2020 3:48 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer > Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > > We use Success rice sometimes, and it's great! You just boil the bag for > about ten minutes, and then you're done. They've got different ones, too. > > Karen > > At 12:44 PM 8/3/2020, you wrote: >>As I said, my rice is minute rice, so it is partially cooked. It comes >>in 4-ounce cups, and it is meant for microwaving. I don't buy regular >>rice because I don't feel the need for a bag of 5 or more pounds of >>rice for just me, and all that stovetop cooking for just one person >>when I can cook a couple of those cups for a minute and a half and they >>are ready. To rinse or not to rinse is not a question as this rice is >>prepackaged and I cook it in its cup. >> >>-Original Message- >>From: Cookinginthedark On >>Behalf Of Deborah Armstrong via Cookinginthedark >>Sent: Monday, August 3, 2020 11:30 AM >>To: cookinginthedark@acbradio.org >>Cc: Deborah Armstrong >>Subject: Re: [CnD] Cooking Brown Rice in a rice cooker >> >>Well I prepare rice completely differently but I mostly eat brown. >> >>I have read that it is important to rinse rice, but packages in the >>U.S. and cookbooks published in America advise against it. >> >>Turns out after further reading, I found out why; rinsing originally >>removed field debris. Now that rice is prepared in factories, rinsing >>removes excess starch which can make it sticky. The reason they advise >>against rinsing is given is that here in America, rice is fortified >>with spray-on vitamins and minerals which rinsing removes. >> >>If you eat plenty of vegies you don't need the spray-on nutrients, so >>go ahead and rinse it to remove the starch. >> >>I put my rice in my cooker with 1 cup of rice to 3 cups of water for >>brown and 2 cups of water for white. I sprinkle in a little salt; >>that's all. I then let it sit an hour or two. I've read this makes the >>rice better absorb the liquid and this works especially well for brown; > makes it less chewy. >> >>I let the cooker do its thing; there's a sensor that knows when the >>water is almost gone. Once it is back to just warming, I turn it off >>and let it set ten minutes. Then I stir and cover again so it won't dry >>out and put it in the fridge when it's cool enough. >> >>I generally flavor it when I add other things -- for example I might >>microwave it with garlic or curry and vegies. Or I might mix it with >>cumin and add it to enchiladas. Or I might make a salad with cold rice, >>mayo, vegies, spices, pickles -- yum. >> >>I have tried flavoring it in the cooker, but especially with brown >>rice, the hull is so thick that most of the flavoring is lost. >> >>--Debee >> >> >>___ >>Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >>http://acbradio.org/mailman/listinfo/cookinginthedark >> >>___ >>Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >>http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
Hey Nicole!! Curious minds would like to know what your microwave is please? 1,900 watts, is that a professional restaurant size microwave, or is that for the normal home? Now for the biggest and toughest question, how is it accessible? Is it via a brailed over lay, or is it voice output, and or does it have actual physical touchable buttons on it. Please spill your secrets. SMILES. Ron -Original Message- From: Nicole Massey via Cookinginthedark Sent: Tuesday, August 4, 2020 23:19 To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods I cook with pretty much I can -- I don't have an instapot, but I've got a standard pressure cooker, 5 crock pots of different sizes, 2 clambshell grills plus a counter top normal grill, a big toaster oven, 3 electric skillets, a rice cooker and 2 bread machines, a Kitchen aid stand mixer, a 1900 watt microwave oven, a tea machine, a coffee pot, an electric can opener, a toaster, different scales and meat probes and all kinds of pans and deep dishes and griddles. I cook on stovetop, in the oven, in the microwave, and even outside if needed. My utensil jar is an old 4 quart removable crock. There are 8 cutting boards, including a round one exclusively for pizza, and the two big ones, one of which is for rolling out dough, and the other one is a Boos Block free standing butcher block So there's plenty of time and place to chop or otherwise cut something. For big drinks I have a few gallon jugs around and a glass jug too, while for bigger drinks, especially hot ones, I've got a 40 cup percolating coffee urn. (Never use it for coffee) So I like a *lot* of styles. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Tuesday, August 04, 2020 4:55 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods I can feel the spokes in the oven rack and find corners of a pan. -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Tuesday, August 4, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Preferred cooking methods I want the five fingered ones though as long as they are thin. The thing I do not like about most mitts that go on the fingers is that I feel like I can't feel anything through them. Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Tuesday, August 4, 2020 4:54 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods I have those. I also have the five fingered ones that Dale has. I like them all. The five fingered ones are a lot more secure when draining a pot. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Tuesday, August 4, 2020 10:53 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Preferred cooking methods Hi, Johna. Here's the link to the grips and hotpad combo. I did a search of the mall and read through the results. This was the only one with "thin" in its description. https://www.blindmicemegamall.com/bmm/shop/Item_Detail?itemid=2408543 HTH, Dani On 8/4/20, Simon Wong via Cookinginthedark wrote: Blindmicemegamall.com Sent from my iPhone On Aug 4, 2020, at 7:11 AM, Johna Gravitt via Cookinginthedark wrote: Where do I purchase some of Dale's thin mitts? People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Monday, August 3, 2020 6:09 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Preferred cooking methods I grew up with an electric stove and cooked on it even though blind at least once a week while I was in high school. I was lucky because my dad was a baker and was comfortable with lots of heat -- much
Re: [CnD] Preferred cooking methods
I cook with pretty much I can -- I don't have an instapot, but I've got a standard pressure cooker, 5 crock pots of different sizes, 2 clambshell grills plus a counter top normal grill, a big toaster oven, 3 electric skillets, a rice cooker and 2 bread machines, a Kitchen aid stand mixer, a 1900 watt microwave oven, a tea machine, a coffee pot, an electric can opener, a toaster, different scales and meat probes and all kinds of pans and deep dishes and griddles. I cook on stovetop, in the oven, in the microwave, and even outside if needed. My utensil jar is an old 4 quart removable crock. There are 8 cutting boards, including a round one exclusively for pizza, and the two big ones, one of which is for rolling out dough, and the other one is a Boos Block free standing butcher block So there's plenty of time and place to chop or otherwise cut something. For big drinks I have a few gallon jugs around and a glass jug too, while for bigger drinks, especially hot ones, I've got a 40 cup percolating coffee urn. (Never use it for coffee) So I like a *lot* of styles. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Tuesday, August 04, 2020 4:55 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods I can feel the spokes in the oven rack and find corners of a pan. -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Tuesday, August 4, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Preferred cooking methods I want the five fingered ones though as long as they are thin. The thing I do not like about most mitts that go on the fingers is that I feel like I can't feel anything through them. Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Tuesday, August 4, 2020 4:54 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods I have those. I also have the five fingered ones that Dale has. I like them all. The five fingered ones are a lot more secure when draining a pot. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Tuesday, August 4, 2020 10:53 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Preferred cooking methods Hi, Johna. Here's the link to the grips and hotpad combo. I did a search of the mall and read through the results. This was the only one with "thin" in its description. https://www.blindmicemegamall.com/bmm/shop/Item_Detail?itemid=2408543 HTH, Dani On 8/4/20, Simon Wong via Cookinginthedark wrote: > Blindmicemegamall.com > > Sent from my iPhone > >> On Aug 4, 2020, at 7:11 AM, Johna Gravitt via Cookinginthedark >> wrote: >> >> Where do I purchase some of Dale's thin mitts? >> >> >> People with disabilities, access job openings at >> http://www.benderconsult.com/careers/job-openings >> Johna Gravitt >> Accessibility Consultant >> Recruitment Outreach Specialist >> Workplace Mentoring Resource Manager >> Email: jgrav...@benderconsult.com >> Phone: (412)-446-4442 >> Main office Phone: (412)-787-8567 >> Web: www.benderconsult.com >> Celebrating 20+ Years of Disability Employment Solutions Recruitment. >> Workplace Mentoring. Technology Accessibility. >> >> >> >> >> >> >> >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Deborah Armstrong via Cookinginthedark >> Sent: Monday, August 3, 2020 6:09 PM >> To: cookinginthedark@acbradio.org >> Cc: Deborah Armstrong >> Subject: Re: [CnD] Preferred cooking methods >> >> I grew up with an electric stove and cooked on it even though blind >> at least once a week while I was in high school. I was lucky because >> my dad was a baker and was comfortable with lots of heat -- much more >> heat than on a home stove. He taught me how to not be afraid. >> >> But then when I moved out I got a gas stove and at first I was terrified. >> Then I learned how easy it was to precisely judge the heat by holding >> your h
Re: [CnD] Preferred cooking methods
I don't use the oven top as well. With the island that came with the house. The gas admitter burned out. So, to use the oven these days you need to strike the stove with a match. So, that's out for me and the toaster oven and microwave is over used. SMILES. Ron -Original Message- From: Immigrant via Cookinginthedark Sent: Monday, August 3, 2020 17:02 To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: As I said, my rice is minute rice, so it is partially cooked. It comes in 4-ounce cups, and it is meant for microwaving. I don't buy regular rice because I don't feel the need for a bag of 5 or more pounds of rice for just me, and all that stovetop cooking for just one person when I can cook a couple of those cups for a minute and a half and they are ready. To rinse or not to rinse is not a question as this rice is prepackaged and I cook it in its cup. -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Monday, August 3, 2020 11:30 AM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Cooking Brown Rice in a rice cooker Well I prepare rice completely differently but I mostly eat brown. I have read that it is important to rinse rice, but packages in the U.S. and cookbooks published in America advise against it. Turns out after further reading, I found out why; rinsing originally removed field debris. Now that rice is prepared in factories, rinsing removes excess starch which can make it sticky. The reason they advise against rinsing is given is that here in America, rice is fortified with spray-on vitamins and minerals which rinsing removes. If you eat plenty of vegies you don't need the spray-on nutrients, so go ahead and rinse it to remove the starch. I put my rice in my cooker with 1 cup of rice to 3 cups of water for brown and 2 cups of water for white. I sprinkle in a little salt; that's all. I then let it sit an hour or two. I've read this makes the rice better absorb the liquid and this works especially well for brown; makes it less chewy. I let the cooker do its thing; there's a sensor that knows when the water is almost gone. Once it is back to just warming, I turn it off and let it set ten minutes. Then I stir and cover again so it won't dry out and put it in the fridge when it's cool enough. I generally flavor it when I add other things -- for example I might microwave it with garlic or curry and vegies. Or I might mix it with cumin and add it to enchiladas. Or I might make a salad with cold rice, mayo, vegies, spices, pickles -- yum. I have tried flavoring it in the cooker, but especially with brown rice, the hull is so thick that most of the flavoring is lost. --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
I tried the five-fingered ones and found them too clunky for me. I think they might work for other people. But the fingers were too long, too fat, too much in the way. They might fit a guy. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Tuesday, August 4, 2020 4:55 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods I can feel the spokes in the oven rack and find corners of a pan. -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Tuesday, August 4, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Preferred cooking methods I want the five fingered ones though as long as they are thin. The thing I do not like about most mitts that go on the fingers is that I feel like I can't feel anything through them. Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Tuesday, August 4, 2020 4:54 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods I have those. I also have the five fingered ones that Dale has. I like them all. The five fingered ones are a lot more secure when draining a pot. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Tuesday, August 4, 2020 10:53 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Preferred cooking methods Hi, Johna. Here's the link to the grips and hotpad combo. I did a search of the mall and read through the results. This was the only one with "thin" in its description. https://www.blindmicemegamall.com/bmm/shop/Item_Detail?itemid=2408543 HTH, Dani On 8/4/20, Simon Wong via Cookinginthedark wrote: > Blindmicemegamall.com > > Sent from my iPhone > >> On Aug 4, 2020, at 7:11 AM, Johna Gravitt via Cookinginthedark >> wrote: >> >> Where do I purchase some of Dale's thin mitts? >> >> >> People with disabilities, access job openings at >> http://www.benderconsult.com/careers/job-openings >> Johna Gravitt >> Accessibility Consultant >> Recruitment Outreach Specialist >> Workplace Mentoring Resource Manager >> Email: jgrav...@benderconsult.com >> Phone: (412)-446-4442 >> Main office Phone: (412)-787-8567 >> Web: www.benderconsult.com >> Celebrating 20+ Years of Disability Employment Solutions Recruitment. >> Workplace Mentoring. Technology Accessibility. >> >> >> >> >> >> >> >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Deborah Armstrong via Cookinginthedark >> Sent: Monday, August 3, 2020 6:09 PM >> To: cookinginthedark@acbradio.org >> Cc: Deborah Armstrong >> Subject: Re: [CnD] Preferred cooking methods >> >> I grew up with an electric stove and cooked on it even though blind >> at least once a week while I was in high school. I was lucky because >> my dad was a baker and was comfortable with lots of heat -- much more >> heat than on a home stove. He taught me how to not be afraid. >> >> But then when I moved out I got a gas stove and at first I was terrified. >> Then I learned how easy it was to precisely judge the heat by holding >> your hand over the pot. >> >> I've used gas for fifty years and would now find an electric stove >> terrifying! >> >> For me, the biggest thing is making sure I know exactly where my pot >> is on the burner before I turn on the heat and being able to poke >> about with a metal fork if I need to "feel" something hot like where >> the pot is or whether the beef is broken up. I love Dale Campbell's >> thin cooking mits too -- use them every night. >> >> I also think a wok is much easier to use than a frying pan as you can >> just keep pushing food around -- sighted people don't have to turn >> food in a wok with a spatula. >> >> If you are new to using a stove don't use olive oil. It has a low >> ignition temperature. My sighted room-mate was once frying with olive >> oil and suddenly had a pan full of flames. She started screaming, a >> sighted per
Re: [CnD] Preferred cooking methods
I can feel the spokes in the oven rack and find corners of a pan. -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Tuesday, August 4, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Preferred cooking methods I want the five fingered ones though as long as they are thin. The thing I do not like about most mitts that go on the fingers is that I feel like I can't feel anything through them. Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Tuesday, August 4, 2020 4:54 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods I have those. I also have the five fingered ones that Dale has. I like them all. The five fingered ones are a lot more secure when draining a pot. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Tuesday, August 4, 2020 10:53 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Preferred cooking methods Hi, Johna. Here's the link to the grips and hotpad combo. I did a search of the mall and read through the results. This was the only one with "thin" in its description. https://www.blindmicemegamall.com/bmm/shop/Item_Detail?itemid=2408543 HTH, Dani On 8/4/20, Simon Wong via Cookinginthedark wrote: > Blindmicemegamall.com > > Sent from my iPhone > >> On Aug 4, 2020, at 7:11 AM, Johna Gravitt via Cookinginthedark >> wrote: >> >> Where do I purchase some of Dale's thin mitts? >> >> >> People with disabilities, access job openings at >> http://www.benderconsult.com/careers/job-openings >> Johna Gravitt >> Accessibility Consultant >> Recruitment Outreach Specialist >> Workplace Mentoring Resource Manager >> Email: jgrav...@benderconsult.com >> Phone: (412)-446-4442 >> Main office Phone: (412)-787-8567 >> Web: www.benderconsult.com >> Celebrating 20+ Years of Disability Employment Solutions Recruitment. >> Workplace Mentoring. Technology Accessibility. >> >> >> >> >> >> >> >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Deborah Armstrong via Cookinginthedark >> Sent: Monday, August 3, 2020 6:09 PM >> To: cookinginthedark@acbradio.org >> Cc: Deborah Armstrong >> Subject: Re: [CnD] Preferred cooking methods >> >> I grew up with an electric stove and cooked on it even though blind >> at least once a week while I was in high school. I was lucky because >> my dad was a baker and was comfortable with lots of heat -- much more >> heat than on a home stove. He taught me how to not be afraid. >> >> But then when I moved out I got a gas stove and at first I was terrified. >> Then I learned how easy it was to precisely judge the heat by holding >> your hand over the pot. >> >> I've used gas for fifty years and would now find an electric stove >> terrifying! >> >> For me, the biggest thing is making sure I know exactly where my pot >> is on the burner before I turn on the heat and being able to poke >> about with a metal fork if I need to "feel" something hot like where >> the pot is or whether the beef is broken up. I love Dale Campbell's >> thin cooking mits too -- use them every night. >> >> I also think a wok is much easier to use than a frying pan as you can >> just keep pushing food around -- sighted people don't have to turn >> food in a wok with a spatula. >> >> If you are new to using a stove don't use olive oil. It has a low >> ignition temperature. My sighted room-mate was once frying with olive >> oil and suddenly had a pan full of flames. She started screaming, a >> sighted person mind you and I had to rush in there and slam a lid on >> it! Very scary especially because she was supposed to be the one who >> would react in an emergency. >> >> I always use a high temperature oil like peanut, corn or safflower... >> never had a fire. >> 0--Debee >> >> ___ >> Cookinginthedark ma
Re: [CnD] Preferred cooking methods
My mitts are thick enough to feel safe, yet I feel the pan or the oven rack through them. They are also supposed to be flame-retardant. -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Tuesday, August 4, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Preferred cooking methods I want the five fingered ones though as long as they are thin. The thing I do not like about most mitts that go on the fingers is that I feel like I can't feel anything through them. Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Tuesday, August 4, 2020 4:54 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods I have those. I also have the five fingered ones that Dale has. I like them all. The five fingered ones are a lot more secure when draining a pot. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Tuesday, August 4, 2020 10:53 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Preferred cooking methods Hi, Johna. Here's the link to the grips and hotpad combo. I did a search of the mall and read through the results. This was the only one with "thin" in its description. https://www.blindmicemegamall.com/bmm/shop/Item_Detail?itemid=2408543 HTH, Dani On 8/4/20, Simon Wong via Cookinginthedark wrote: > Blindmicemegamall.com > > Sent from my iPhone > >> On Aug 4, 2020, at 7:11 AM, Johna Gravitt via Cookinginthedark >> wrote: >> >> Where do I purchase some of Dale's thin mitts? >> >> >> People with disabilities, access job openings at >> http://www.benderconsult.com/careers/job-openings >> Johna Gravitt >> Accessibility Consultant >> Recruitment Outreach Specialist >> Workplace Mentoring Resource Manager >> Email: jgrav...@benderconsult.com >> Phone: (412)-446-4442 >> Main office Phone: (412)-787-8567 >> Web: www.benderconsult.com >> Celebrating 20+ Years of Disability Employment Solutions Recruitment. >> Workplace Mentoring. Technology Accessibility. >> >> >> >> >> >> >> >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Deborah Armstrong via Cookinginthedark >> Sent: Monday, August 3, 2020 6:09 PM >> To: cookinginthedark@acbradio.org >> Cc: Deborah Armstrong >> Subject: Re: [CnD] Preferred cooking methods >> >> I grew up with an electric stove and cooked on it even though blind >> at least once a week while I was in high school. I was lucky because >> my dad was a baker and was comfortable with lots of heat -- much more >> heat than on a home stove. He taught me how to not be afraid. >> >> But then when I moved out I got a gas stove and at first I was terrified. >> Then I learned how easy it was to precisely judge the heat by holding >> your hand over the pot. >> >> I've used gas for fifty years and would now find an electric stove >> terrifying! >> >> For me, the biggest thing is making sure I know exactly where my pot >> is on the burner before I turn on the heat and being able to poke >> about with a metal fork if I need to "feel" something hot like where >> the pot is or whether the beef is broken up. I love Dale Campbell's >> thin cooking mits too -- use them every night. >> >> I also think a wok is much easier to use than a frying pan as you can >> just keep pushing food around -- sighted people don't have to turn >> food in a wok with a spatula. >> >> If you are new to using a stove don't use olive oil. It has a low >> ignition temperature. My sighted room-mate was once frying with olive >> oil and suddenly had a pan full of flames. She started screaming, a >> sighted person mind you and I had to rush in there and slam a lid on >> it! Very scary especially because she was supposed to be the one who >> would react in an emergency. >> >> I always use a high temperature oil like peanut, corn or safflower... >> never had a fire. >> 0--Debee >> >> ___ &g
Re: [CnD] Preferred cooking methods
I want the five fingered ones though as long as they are thin. The thing I do not like about most mitts that go on the fingers is that I feel like I can't feel anything through them. Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Tuesday, August 4, 2020 4:54 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods I have those. I also have the five fingered ones that Dale has. I like them all. The five fingered ones are a lot more secure when draining a pot. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Tuesday, August 4, 2020 10:53 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Preferred cooking methods Hi, Johna. Here's the link to the grips and hotpad combo. I did a search of the mall and read through the results. This was the only one with "thin" in its description. https://www.blindmicemegamall.com/bmm/shop/Item_Detail?itemid=2408543 HTH, Dani On 8/4/20, Simon Wong via Cookinginthedark wrote: > Blindmicemegamall.com > > Sent from my iPhone > >> On Aug 4, 2020, at 7:11 AM, Johna Gravitt via Cookinginthedark >> wrote: >> >> Where do I purchase some of Dale's thin mitts? >> >> >> People with disabilities, access job openings at >> http://www.benderconsult.com/careers/job-openings >> Johna Gravitt >> Accessibility Consultant >> Recruitment Outreach Specialist >> Workplace Mentoring Resource Manager >> Email: jgrav...@benderconsult.com >> Phone: (412)-446-4442 >> Main office Phone: (412)-787-8567 >> Web: www.benderconsult.com >> Celebrating 20+ Years of Disability Employment Solutions Recruitment. >> Workplace Mentoring. Technology Accessibility. >> >> >> >> >> >> >> >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Deborah Armstrong via Cookinginthedark >> Sent: Monday, August 3, 2020 6:09 PM >> To: cookinginthedark@acbradio.org >> Cc: Deborah Armstrong >> Subject: Re: [CnD] Preferred cooking methods >> >> I grew up with an electric stove and cooked on it even though blind >> at least once a week while I was in high school. I was lucky because >> my dad was a baker and was comfortable with lots of heat -- much more >> heat than on a home stove. He taught me how to not be afraid. >> >> But then when I moved out I got a gas stove and at first I was terrified. >> Then I learned how easy it was to precisely judge the heat by holding >> your hand over the pot. >> >> I've used gas for fifty years and would now find an electric stove >> terrifying! >> >> For me, the biggest thing is making sure I know exactly where my pot >> is on the burner before I turn on the heat and being able to poke >> about with a metal fork if I need to "feel" something hot like where >> the pot is or whether the beef is broken up. I love Dale Campbell's >> thin cooking mits too -- use them every night. >> >> I also think a wok is much easier to use than a frying pan as you can >> just keep pushing food around -- sighted people don't have to turn >> food in a wok with a spatula. >> >> If you are new to using a stove don't use olive oil. It has a low >> ignition temperature. My sighted room-mate was once frying with olive >> oil and suddenly had a pan full of flames. She started screaming, a >> sighted person mind you and I had to rush in there and slam a lid on >> it! Very scary especially because she was supposed to be the one who >> would react in an emergency. >> >> I always use a high temperature oil like peanut, corn or safflower... >> never had a fire. >> 0--Debee >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _
Re: [CnD] Preferred cooking methods
I have those. I also have the five fingered ones that Dale has. I like them all. The five fingered ones are a lot more secure when draining a pot. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Tuesday, August 4, 2020 10:53 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Preferred cooking methods Hi, Johna. Here's the link to the grips and hotpad combo. I did a search of the mall and read through the results. This was the only one with "thin" in its description. https://www.blindmicemegamall.com/bmm/shop/Item_Detail?itemid=2408543 HTH, Dani On 8/4/20, Simon Wong via Cookinginthedark wrote: > Blindmicemegamall.com > > Sent from my iPhone > >> On Aug 4, 2020, at 7:11 AM, Johna Gravitt via Cookinginthedark >> wrote: >> >> Where do I purchase some of Dale's thin mitts? >> >> >> People with disabilities, access job openings at >> http://www.benderconsult.com/careers/job-openings >> Johna Gravitt >> Accessibility Consultant >> Recruitment Outreach Specialist >> Workplace Mentoring Resource Manager >> Email: jgrav...@benderconsult.com >> Phone: (412)-446-4442 >> Main office Phone: (412)-787-8567 >> Web: www.benderconsult.com >> Celebrating 20+ Years of Disability Employment Solutions Recruitment. >> Workplace Mentoring. Technology Accessibility. >> >> >> >> >> >> >> >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Deborah Armstrong via Cookinginthedark >> Sent: Monday, August 3, 2020 6:09 PM >> To: cookinginthedark@acbradio.org >> Cc: Deborah Armstrong >> Subject: Re: [CnD] Preferred cooking methods >> >> I grew up with an electric stove and cooked on it even though blind >> at least once a week while I was in high school. I was lucky because >> my dad was a baker and was comfortable with lots of heat -- much more >> heat than on a home stove. He taught me how to not be afraid. >> >> But then when I moved out I got a gas stove and at first I was terrified. >> Then I learned how easy it was to precisely judge the heat by holding >> your hand over the pot. >> >> I've used gas for fifty years and would now find an electric stove >> terrifying! >> >> For me, the biggest thing is making sure I know exactly where my pot >> is on the burner before I turn on the heat and being able to poke >> about with a metal fork if I need to "feel" something hot like where >> the pot is or whether the beef is broken up. I love Dale Campbell's >> thin cooking mits too -- use them every night. >> >> I also think a wok is much easier to use than a frying pan as you can >> just keep pushing food around -- sighted people don't have to turn >> food in a wok with a spatula. >> >> If you are new to using a stove don't use olive oil. It has a low >> ignition temperature. My sighted room-mate was once frying with olive >> oil and suddenly had a pan full of flames. She started screaming, a >> sighted person mind you and I had to rush in there and slam a lid on >> it! Very scary especially because she was supposed to be the one who >> would react in an emergency. >> >> I always use a high temperature oil like peanut, corn or safflower... >> never had a fire. >> 0--Debee >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
I did not know that. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Tuesday, August 4, 2020 12:50 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods I won't use canola for anything involving heat. It generates trans fats under temperature. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Tuesday, August 04, 2020 10:07 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Preferred cooking methods Yes, corn, safflower, canola, peanut, avocado, coconut, those take higher heat than olive. I use olive oil a fair amount, but never on high heat. So no matter which dietary beliefs you have, you can find an oil that will take high heat. -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Tuesday, August 4, 2020 6:11 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Preferred cooking methods Where do I purchase some of Dale's thin mitts? People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Monday, August 3, 2020 6:09 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Preferred cooking methods I grew up with an electric stove and cooked on it even though blind at least once a week while I was in high school. I was lucky because my dad was a baker and was comfortable with lots of heat -- much more heat than on a home stove. He taught me how to not be afraid. But then when I moved out I got a gas stove and at first I was terrified. Then I learned how easy it was to precisely judge the heat by holding your hand over the pot. I've used gas for fifty years and would now find an electric stove terrifying! For me, the biggest thing is making sure I know exactly where my pot is on the burner before I turn on the heat and being able to poke about with a metal fork if I need to "feel" something hot like where the pot is or whether the beef is broken up. I love Dale Campbell's thin cooking mits too -- use them every night. I also think a wok is much easier to use than a frying pan as you can just keep pushing food around -- sighted people don't have to turn food in a wok with a spatula. If you are new to using a stove don't use olive oil. It has a low ignition temperature. My sighted room-mate was once frying with olive oil and suddenly had a pan full of flames. She started screaming, a sighted person mind you and I had to rush in there and slam a lid on it! Very scary especially because she was supposed to be the one who would react in an emergency. I always use a high temperature oil like peanut, corn or safflower... never had a fire. 0--Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
I have this microwave since 2006. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Tuesday, August 4, 2020 11:19 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Preferred cooking methods My microwave is a bit elderly, so I am not sure that I can do pasta in it. Do you have to have one from the more recent years? Mine is at least 15 years old, closer to 20. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 10:02 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods I've gotten okay results with cheap macaroni and cheese and the various pasta sides that Knorr (and before that Lipton) makes. But for some reason I can't get better grades of unseasoned pasta to work right. And it's so easy to cook pasta in one of my pasta pots. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan via Cookinginthedark Sent: Monday, August 03, 2020 9:28 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Preferred cooking methods I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 03, 2020 5:49 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods Nicole, I am with you on all of this. I will try microwave pasta, but, we'll see. Don't like minute rice, and rice is easy on the stovetop. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods Stove top is simple if you practice. And practice with the stove off at first. It's all a question of position awareness. Higher rim pots also help a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in small batches, of course) then bread and fry. I'll use my wok pan to do that. Boiling is useful for pasta. (I don't like microwaved noodles or other pasta products as much) I could probably think of a couple of other things, though for vegetables I prefer the steamer. (which is in a medium sized pot on the stove) If you have a reliable timer steaming is safe, and you can set your time so the veggies are still crisp. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: >As I said, my rice is minute rice, so it is partially cooked. It comes >in 4-ounce cups, and it is meant for microwaving. I don't buy regular >rice because I don't feel the need for a bag of 5 or more pounds of >rice for just me, and all that stovetop cooking for just one person >when I can cook a couple of those cups for a minute and a half and they >are ready. To rinse or not to rinse is not a question as this rice is >prepackaged and I cook it in its cup. > >-Original Message- >From: Cookinginthedark On >Behalf Of Deborah Armstrong via Cookinginthedark >Sent: Monday, August 3, 2020 11:30 AM >To: cookinginthedark@acbradio.org >Cc: Deborah Armstrong >Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > >Well I prepare rice completely differently but I mostly eat brown. > >I have read that it is important to rinse rice, but packages in the >U.S. and cookbooks published in America advise against it. > >Turns out after further reading, I found out why; rinsing originally >removed field debris. Now that rice is prepared in factories, rinsing >removes excess starch which can make it sticky. The reason they advise >against rinsing is given is that here in America, rice is fortified >with spray-on vitamins and minerals which rinsing removes. > >If you eat plenty o
Re: [CnD] Preferred cooking methods
I never knew that you could do pasta in the microwave. Hanging out with other blind people is always a great way to go. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Tuesday, August 4, 2020 12:31 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Preferred cooking methods Re elderly microwave, I think it should be able to do pasta. When we were living in a friend's converted garage with no stove, I'd cook pasta in the microwave for 12-13 mins. Toss it in the water at the beginning and cook, checking at 10 mins, and add additional time as necessary. HTH, Dani On 8/4/20, Nicole Massey via Cookinginthedark wrote: > I won't use canola for anything involving heat. It generates trans > fats under temperature. > > Sent from my HAL 9000 in transit to Jupiter > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of meward1954--- via Cookinginthedark > Sent: Tuesday, August 04, 2020 10:07 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Preferred cooking methods > > Yes, corn, safflower, canola, peanut, avocado, coconut, those take > higher heat than olive. I use olive oil a fair amount, but never on high > heat. > So > no matter which dietary beliefs you have, you can find an oil that > will take high heat. > > -Original Message- > From: Cookinginthedark On > Behalf Of Johna Gravitt via Cookinginthedark > Sent: Tuesday, August 4, 2020 6:11 AM > To: cookinginthedark@acbradio.org > Cc: Johna Gravitt > Subject: Re: [CnD] Preferred cooking methods > > Where do I purchase some of Dale's thin mitts? > > > People with disabilities, access job openings at > http://www.benderconsult.com/careers/job-openings > Johna Gravitt > Accessibility Consultant > Recruitment Outreach Specialist > Workplace Mentoring Resource Manager > Email: jgrav...@benderconsult.com > Phone: (412)-446-4442 > Main office Phone: (412)-787-8567 > Web: www.benderconsult.com > Celebrating 20+ Years of Disability Employment Solutions Recruitment. > Workplace Mentoring. Technology Accessibility. > > > > > > > > > -Original Message- > From: Cookinginthedark On > Behalf Of Deborah Armstrong via Cookinginthedark > Sent: Monday, August 3, 2020 6:09 PM > To: cookinginthedark@acbradio.org > Cc: Deborah Armstrong > Subject: Re: [CnD] Preferred cooking methods > > I grew up with an electric stove and cooked on it even though blind at > least once a week while I was in high school. I was lucky because my > dad was a baker and was comfortable with lots of heat -- much more > heat than on a home stove. He taught me how to not be afraid. > > But then when I moved out I got a gas stove and at first I was terrified. > Then I learned how easy it was to precisely judge the heat by holding > your hand over the pot. > > I've used gas for fifty years and would now find an electric stove > terrifying! > > For me, the biggest thing is making sure I know exactly where my pot > is on the burner before I turn on the heat and being able to poke > about with a metal fork if I need to "feel" something hot like where > the pot is or whether the beef is broken up. I love Dale Campbell's > thin cooking mits too > -- use them every night. > > I also think a wok is much easier to use than a frying pan as you can > just keep pushing food around -- sighted people don't have to turn > food in a wok with a spatula. > > If you are new to using a stove don't use olive oil. It has a low > ignition temperature. My sighted room-mate was once frying with olive > oil and suddenly had a pan full of flames. She started screaming, a > sighted person mind you and I had to rush in there and slam a lid on > it! Very scary especially because she was supposed to be the one who > would react in an emergency. > > I always use a high temperature oil like peanut, corn or safflower... > never had a fire. > 0--Debee > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acb
Re: [CnD] Preferred cooking methods
It's not so much the age, it's the wattage. Higher wattage ovens cook faster. I used my old microwave for making both boxed Macaroni and cheese as well as something like Barilla pasta with no problems. Just be sure you have a large enough bowl, not for the pasta, but for the water so it won't boil over. Cooking times will vary, but I always check mine and give it a stir after about four or five minutes. This is for raw dried pasta and not for something like Kraft Mac and cheese or those Knorr sides. Those require much less cooking time and need to be checked on so they won't boil over and make a mess on the turntable. Lisa On 8/4/2020 10:18 AM, meward1954--- via Cookinginthedark wrote: My microwave is a bit elderly, so I am not sure that I can do pasta in it. Do you have to have one from the more recent years? Mine is at least 15 years old, closer to 20. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 10:02 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods I've gotten okay results with cheap macaroni and cheese and the various pasta sides that Knorr (and before that Lipton) makes. But for some reason I can't get better grades of unseasoned pasta to work right. And it's so easy to cook pasta in one of my pasta pots. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan via Cookinginthedark Sent: Monday, August 03, 2020 9:28 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Preferred cooking methods I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 03, 2020 5:49 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods Nicole, I am with you on all of this. I will try microwave pasta, but, we'll see. Don't like minute rice, and rice is easy on the stovetop. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods Stove top is simple if you practice. And practice with the stove off at first. It's all a question of position awareness. Higher rim pots also help a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in small batches, of course) then bread and fry. I'll use my wok pan to do that. Boiling is useful for pasta. (I don't like microwaved noodles or other pasta products as much) I could probably think of a couple of other things, though for vegetables I prefer the steamer. (which is in a medium sized pot on the stove) If you have a reliable timer steaming is safe, and you can set your time so the veggies are still crisp. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: As I said, my rice is minute rice, so it is partially cooked. It comes in 4-ounce cups, and it is meant for microwaving. I don't buy regular rice because I don't feel the need for a bag of 5 or more pounds of rice for just me, and all that stovetop cooking for just one person when I can cook a couple of those cups for a minute and a half and they are ready. To rinse or not to rinse is not a question as this rice is prepackaged and I cook it in its cup. -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Monday, August 3, 2020 11:30 AM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Cooking Brown Rice in a rice cooker Well I prepare rice completely differently but I mostly eat brown. I have read that it is important to rinse rice, but packages in the U.S. and cookbooks published in America advise against it. Turns out after further reading, I found out
Re: [CnD] Preferred cooking methods
Re elderly microwave, I think it should be able to do pasta. When we were living in a friend's converted garage with no stove, I'd cook pasta in the microwave for 12-13 mins. Toss it in the water at the beginning and cook, checking at 10 mins, and add additional time as necessary. HTH, Dani On 8/4/20, Nicole Massey via Cookinginthedark wrote: > I won't use canola for anything involving heat. It generates trans fats > under temperature. > > Sent from my HAL 9000 in transit to Jupiter > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of meward1954--- via Cookinginthedark > Sent: Tuesday, August 04, 2020 10:07 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: Re: [CnD] Preferred cooking methods > > Yes, corn, safflower, canola, peanut, avocado, coconut, those take higher > heat than olive. I use olive oil a fair amount, but never on high heat. > So > no matter which dietary beliefs you have, you can find an oil that will > take > high heat. > > -Original Message- > From: Cookinginthedark On Behalf Of > Johna Gravitt via Cookinginthedark > Sent: Tuesday, August 4, 2020 6:11 AM > To: cookinginthedark@acbradio.org > Cc: Johna Gravitt > Subject: Re: [CnD] Preferred cooking methods > > Where do I purchase some of Dale's thin mitts? > > > People with disabilities, access job openings at > http://www.benderconsult.com/careers/job-openings > Johna Gravitt > Accessibility Consultant > Recruitment Outreach Specialist > Workplace Mentoring Resource Manager > Email: jgrav...@benderconsult.com > Phone: (412)-446-4442 > Main office Phone: (412)-787-8567 > Web: www.benderconsult.com > Celebrating 20+ Years of Disability Employment Solutions Recruitment. > Workplace Mentoring. Technology Accessibility. > > > > > > > > > -Original Message- > From: Cookinginthedark On Behalf Of > Deborah Armstrong via Cookinginthedark > Sent: Monday, August 3, 2020 6:09 PM > To: cookinginthedark@acbradio.org > Cc: Deborah Armstrong > Subject: Re: [CnD] Preferred cooking methods > > I grew up with an electric stove and cooked on it even though blind at > least > once a week while I was in high school. I was lucky because my dad was a > baker and was comfortable with lots of heat -- much more heat than on a > home > stove. He taught me how to not be afraid. > > But then when I moved out I got a gas stove and at first I was terrified. > Then I learned how easy it was to precisely judge the heat by holding your > hand over the pot. > > I've used gas for fifty years and would now find an electric stove > terrifying! > > For me, the biggest thing is making sure I know exactly where my pot is on > the burner before I turn on the heat and being able to poke about with a > metal fork if I need to "feel" something hot like where the pot is or > whether the beef is broken up. I love Dale Campbell's thin cooking mits too > -- use them every night. > > I also think a wok is much easier to use than a frying pan as you can just > keep pushing food around -- sighted people don't have to turn food in a wok > with a spatula. > > If you are new to using a stove don't use olive oil. It has a low ignition > temperature. My sighted room-mate was once frying with olive oil and > suddenly had a pan full of flames. She started screaming, a sighted person > mind you and I had to rush in there and slam a lid on it! Very scary > especially because she was supposed to be the one who would react in an > emergency. > > I always use a high temperature oil like peanut, corn or safflower... never > had a fire. > 0--Debee > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
I won't use canola for anything involving heat. It generates trans fats under temperature. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Tuesday, August 04, 2020 10:07 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Preferred cooking methods Yes, corn, safflower, canola, peanut, avocado, coconut, those take higher heat than olive. I use olive oil a fair amount, but never on high heat. So no matter which dietary beliefs you have, you can find an oil that will take high heat. -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Tuesday, August 4, 2020 6:11 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Preferred cooking methods Where do I purchase some of Dale's thin mitts? People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Monday, August 3, 2020 6:09 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Preferred cooking methods I grew up with an electric stove and cooked on it even though blind at least once a week while I was in high school. I was lucky because my dad was a baker and was comfortable with lots of heat -- much more heat than on a home stove. He taught me how to not be afraid. But then when I moved out I got a gas stove and at first I was terrified. Then I learned how easy it was to precisely judge the heat by holding your hand over the pot. I've used gas for fifty years and would now find an electric stove terrifying! For me, the biggest thing is making sure I know exactly where my pot is on the burner before I turn on the heat and being able to poke about with a metal fork if I need to "feel" something hot like where the pot is or whether the beef is broken up. I love Dale Campbell's thin cooking mits too -- use them every night. I also think a wok is much easier to use than a frying pan as you can just keep pushing food around -- sighted people don't have to turn food in a wok with a spatula. If you are new to using a stove don't use olive oil. It has a low ignition temperature. My sighted room-mate was once frying with olive oil and suddenly had a pan full of flames. She started screaming, a sighted person mind you and I had to rush in there and slam a lid on it! Very scary especially because she was supposed to be the one who would react in an emergency. I always use a high temperature oil like peanut, corn or safflower... never had a fire. 0--Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
Thank you People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Tuesday, August 4, 2020 10:53 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Preferred cooking methods Hi, Johna. Here's the link to the grips and hotpad combo. I did a search of the mall and read through the results. This was the only one with "thin" in its description. https://www.blindmicemegamall.com/bmm/shop/Item_Detail?itemid=2408543 HTH, Dani On 8/4/20, Simon Wong via Cookinginthedark wrote: > Blindmicemegamall.com > > Sent from my iPhone > >> On Aug 4, 2020, at 7:11 AM, Johna Gravitt via Cookinginthedark >> wrote: >> >> Where do I purchase some of Dale's thin mitts? >> >> >> People with disabilities, access job openings at >> http://www.benderconsult.com/careers/job-openings >> Johna Gravitt >> Accessibility Consultant >> Recruitment Outreach Specialist >> Workplace Mentoring Resource Manager >> Email: jgrav...@benderconsult.com >> Phone: (412)-446-4442 >> Main office Phone: (412)-787-8567 >> Web: www.benderconsult.com >> Celebrating 20+ Years of Disability Employment Solutions Recruitment. >> Workplace Mentoring. Technology Accessibility. >> >> >> >> >> >> >> >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Deborah Armstrong via Cookinginthedark >> Sent: Monday, August 3, 2020 6:09 PM >> To: cookinginthedark@acbradio.org >> Cc: Deborah Armstrong >> Subject: Re: [CnD] Preferred cooking methods >> >> I grew up with an electric stove and cooked on it even though blind >> at least once a week while I was in high school. I was lucky because >> my dad was a baker and was comfortable with lots of heat -- much more >> heat than on a home stove. He taught me how to not be afraid. >> >> But then when I moved out I got a gas stove and at first I was terrified. >> Then I learned how easy it was to precisely judge the heat by holding >> your hand over the pot. >> >> I've used gas for fifty years and would now find an electric stove >> terrifying! >> >> For me, the biggest thing is making sure I know exactly where my pot >> is on the burner before I turn on the heat and being able to poke >> about with a metal fork if I need to "feel" something hot like where >> the pot is or whether the beef is broken up. I love Dale Campbell's >> thin cooking mits too -- use them every night. >> >> I also think a wok is much easier to use than a frying pan as you can >> just keep pushing food around -- sighted people don't have to turn >> food in a wok with a spatula. >> >> If you are new to using a stove don't use olive oil. It has a low >> ignition temperature. My sighted room-mate was once frying with olive >> oil and suddenly had a pan full of flames. She started screaming, a >> sighted person mind you and I had to rush in there and slam a lid on >> it! Very scary especially because she was supposed to be the one who >> would react in an emergency. >> >> I always use a high temperature oil like peanut, corn or safflower... >> never had a fire. >> 0--Debee >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
My microwave is a bit elderly, so I am not sure that I can do pasta in it. Do you have to have one from the more recent years? Mine is at least 15 years old, closer to 20. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 10:02 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods I've gotten okay results with cheap macaroni and cheese and the various pasta sides that Knorr (and before that Lipton) makes. But for some reason I can't get better grades of unseasoned pasta to work right. And it's so easy to cook pasta in one of my pasta pots. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan via Cookinginthedark Sent: Monday, August 03, 2020 9:28 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Preferred cooking methods I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 03, 2020 5:49 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods Nicole, I am with you on all of this. I will try microwave pasta, but, we'll see. Don't like minute rice, and rice is easy on the stovetop. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods Stove top is simple if you practice. And practice with the stove off at first. It's all a question of position awareness. Higher rim pots also help a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in small batches, of course) then bread and fry. I'll use my wok pan to do that. Boiling is useful for pasta. (I don't like microwaved noodles or other pasta products as much) I could probably think of a couple of other things, though for vegetables I prefer the steamer. (which is in a medium sized pot on the stove) If you have a reliable timer steaming is safe, and you can set your time so the veggies are still crisp. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: >As I said, my rice is minute rice, so it is partially cooked. It comes >in 4-ounce cups, and it is meant for microwaving. I don't buy regular >rice because I don't feel the need for a bag of 5 or more pounds of >rice for just me, and all that stovetop cooking for just one person >when I can cook a couple of those cups for a minute and a half and they >are ready. To rinse or not to rinse is not a question as this rice is >prepackaged and I cook it in its cup. > >-Original Message- >From: Cookinginthedark On >Behalf Of Deborah Armstrong via Cookinginthedark >Sent: Monday, August 3, 2020 11:30 AM >To: cookinginthedark@acbradio.org >Cc: Deborah Armstrong >Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > >Well I prepare rice completely differently but I mostly eat brown. > >I have read that it is important to rinse rice, but packages in the >U.S. and cookbooks published in America advise against it. > >Turns out after further reading, I found out why; rinsing originally >removed field debris. Now that rice is prepared in factories, rinsing >removes excess starch which can make it sticky. The reason they advise >against rinsing is given is that here in America, rice is fortified >with spray-on vitamins and minerals which rinsing removes. > >If you eat plenty of vegies you don't need the spray-on nutrients, so >go ahead and rinse it to remove the starch. > >I put my rice in my cooker with 1 cup of rice to 3 cups of water for >brown and 2 cups of water for white. I sprinkle in a little salt; >that's all. I then let it sit
Re: [CnD] Preferred cooking methods
Yes, corn, safflower, canola, peanut, avocado, coconut, those take higher heat than olive. I use olive oil a fair amount, but never on high heat. So no matter which dietary beliefs you have, you can find an oil that will take high heat. -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Tuesday, August 4, 2020 6:11 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Preferred cooking methods Where do I purchase some of Dale's thin mitts? People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Monday, August 3, 2020 6:09 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Preferred cooking methods I grew up with an electric stove and cooked on it even though blind at least once a week while I was in high school. I was lucky because my dad was a baker and was comfortable with lots of heat -- much more heat than on a home stove. He taught me how to not be afraid. But then when I moved out I got a gas stove and at first I was terrified. Then I learned how easy it was to precisely judge the heat by holding your hand over the pot. I've used gas for fifty years and would now find an electric stove terrifying! For me, the biggest thing is making sure I know exactly where my pot is on the burner before I turn on the heat and being able to poke about with a metal fork if I need to "feel" something hot like where the pot is or whether the beef is broken up. I love Dale Campbell's thin cooking mits too -- use them every night. I also think a wok is much easier to use than a frying pan as you can just keep pushing food around -- sighted people don't have to turn food in a wok with a spatula. If you are new to using a stove don't use olive oil. It has a low ignition temperature. My sighted room-mate was once frying with olive oil and suddenly had a pan full of flames. She started screaming, a sighted person mind you and I had to rush in there and slam a lid on it! Very scary especially because she was supposed to be the one who would react in an emergency. I always use a high temperature oil like peanut, corn or safflower... never had a fire. 0--Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
Hi, Johna. Here's the link to the grips and hotpad combo. I did a search of the mall and read through the results. This was the only one with "thin" in its description. https://www.blindmicemegamall.com/bmm/shop/Item_Detail?itemid=2408543 HTH, Dani On 8/4/20, Simon Wong via Cookinginthedark wrote: > Blindmicemegamall.com > > Sent from my iPhone > >> On Aug 4, 2020, at 7:11 AM, Johna Gravitt via Cookinginthedark >> wrote: >> >> Where do I purchase some of Dale's thin mitts? >> >> >> People with disabilities, access job openings at >> http://www.benderconsult.com/careers/job-openings >> Johna Gravitt >> Accessibility Consultant >> Recruitment Outreach Specialist >> Workplace Mentoring Resource Manager >> Email: jgrav...@benderconsult.com >> Phone: (412)-446-4442 >> Main office Phone: (412)-787-8567 >> Web: www.benderconsult.com >> Celebrating 20+ Years of Disability Employment Solutions >> Recruitment. Workplace Mentoring. Technology Accessibility. >> >> >> >> >> >> >> >> >> -Original Message- >> From: Cookinginthedark On Behalf >> Of Deborah Armstrong via Cookinginthedark >> Sent: Monday, August 3, 2020 6:09 PM >> To: cookinginthedark@acbradio.org >> Cc: Deborah Armstrong >> Subject: Re: [CnD] Preferred cooking methods >> >> I grew up with an electric stove and cooked on it even though blind at >> least once a week while I was in high school. I was lucky because my dad >> was a baker and was comfortable with lots of heat -- much more heat than >> on a home stove. He taught me how to not be afraid. >> >> But then when I moved out I got a gas stove and at first I was terrified. >> Then I learned how easy it was to precisely judge the heat by holding your >> hand over the pot. >> >> I've used gas for fifty years and would now find an electric stove >> terrifying! >> >> For me, the biggest thing is making sure I know exactly where my pot is on >> the burner before I turn on the heat and being able to poke about with a >> metal fork if I need to "feel" something hot like where the pot is or >> whether the beef is broken up. I love Dale Campbell's thin cooking mits >> too -- use them every night. >> >> I also think a wok is much easier to use than a frying pan as you can just >> keep pushing food around -- sighted people don't have to turn food in a >> wok with a spatula. >> >> If you are new to using a stove don't use olive oil. It has a low >> ignition temperature. My sighted room-mate was once frying with olive oil >> and suddenly had a pan full of flames. She started screaming, a sighted >> person mind you and I had to rush in there and slam a lid on it! Very >> scary especially because she was supposed to be the one who would react in >> an emergency. >> >> I always use a high temperature oil like peanut, corn or safflower... >> never had a fire. >> 0--Debee >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
Blindmicemegamall.com Sent from my iPhone > On Aug 4, 2020, at 7:11 AM, Johna Gravitt via Cookinginthedark > wrote: > > Where do I purchase some of Dale's thin mitts? > > > People with disabilities, access job openings at > http://www.benderconsult.com/careers/job-openings > Johna Gravitt > Accessibility Consultant > Recruitment Outreach Specialist > Workplace Mentoring Resource Manager > Email: jgrav...@benderconsult.com > Phone: (412)-446-4442 > Main office Phone: (412)-787-8567 > Web: www.benderconsult.com > Celebrating 20+ Years of Disability Employment Solutions > Recruitment. Workplace Mentoring. Technology Accessibility. > > > > > > > > > -Original Message- > From: Cookinginthedark On Behalf Of > Deborah Armstrong via Cookinginthedark > Sent: Monday, August 3, 2020 6:09 PM > To: cookinginthedark@acbradio.org > Cc: Deborah Armstrong > Subject: Re: [CnD] Preferred cooking methods > > I grew up with an electric stove and cooked on it even though blind at least > once a week while I was in high school. I was lucky because my dad was a > baker and was comfortable with lots of heat -- much more heat than on a home > stove. He taught me how to not be afraid. > > But then when I moved out I got a gas stove and at first I was terrified. > Then I learned how easy it was to precisely judge the heat by holding your > hand over the pot. > > I've used gas for fifty years and would now find an electric stove terrifying! > > For me, the biggest thing is making sure I know exactly where my pot is on > the burner before I turn on the heat and being able to poke about with a > metal fork if I need to "feel" something hot like where the pot is or whether > the beef is broken up. I love Dale Campbell's thin cooking mits too -- use > them every night. > > I also think a wok is much easier to use than a frying pan as you can just > keep pushing food around -- sighted people don't have to turn food in a wok > with a spatula. > > If you are new to using a stove don't use olive oil. It has a low ignition > temperature. My sighted room-mate was once frying with olive oil and suddenly > had a pan full of flames. She started screaming, a sighted person mind you > and I had to rush in there and slam a lid on it! Very scary especially > because she was supposed to be the one who would react in an emergency. > > I always use a high temperature oil like peanut, corn or safflower... never > had a fire. > 0--Debee > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
Where do I purchase some of Dale's thin mitts? People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Monday, August 3, 2020 6:09 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Preferred cooking methods I grew up with an electric stove and cooked on it even though blind at least once a week while I was in high school. I was lucky because my dad was a baker and was comfortable with lots of heat -- much more heat than on a home stove. He taught me how to not be afraid. But then when I moved out I got a gas stove and at first I was terrified. Then I learned how easy it was to precisely judge the heat by holding your hand over the pot. I've used gas for fifty years and would now find an electric stove terrifying! For me, the biggest thing is making sure I know exactly where my pot is on the burner before I turn on the heat and being able to poke about with a metal fork if I need to "feel" something hot like where the pot is or whether the beef is broken up. I love Dale Campbell's thin cooking mits too -- use them every night. I also think a wok is much easier to use than a frying pan as you can just keep pushing food around -- sighted people don't have to turn food in a wok with a spatula. If you are new to using a stove don't use olive oil. It has a low ignition temperature. My sighted room-mate was once frying with olive oil and suddenly had a pan full of flames. She started screaming, a sighted person mind you and I had to rush in there and slam a lid on it! Very scary especially because she was supposed to be the one who would react in an emergency. I always use a high temperature oil like peanut, corn or safflower... never had a fire. 0--Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
I didn't force myself to give up something because of the way I cook. I am lucky that my tastes are on the same page as my cooking preferences. I don't like too many boiled foods anyway, and the ones I do like, I found alternative ways of cooking. I do like a lot of fried foods, but I like the same foods baked as well, such as fish, pork chops, chicken or steak. I absolutely cannot stand fried or scrambled eggs, so I am not missing anything by not cooking them. -Original Message- From: Cookinginthedark On Behalf Of Jan via Cookinginthedark Sent: Monday, August 3, 2020 10:27 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Preferred cooking methods I use the oven and microwave mostly. I use the stovetop to boil pasta, occasionally. and I use the stovetop to make bacon and scrambled eggs because I like them better that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 5:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: >As I said, my rice is minute rice, so it is partially cooked. It comes >in 4-ounce cups, and it is meant for microwaving. I don't buy regular >rice because I don't feel the need for a bag of 5 or more pounds of >rice for just me, and all that stovetop cooking for just one person >when I can cook a couple of those cups for a minute and a half and they >are ready. To rinse or not to rinse is not a question as this rice is >prepackaged and I cook it in its cup. > >-Original Message- >From: Cookinginthedark On >Behalf Of Deborah Armstrong via Cookinginthedark >Sent: Monday, August 3, 2020 11:30 AM >To: cookinginthedark@acbradio.org >Cc: Deborah Armstrong >Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > >Well I prepare rice completely differently but I mostly eat brown. > >I have read that it is important to rinse rice, but packages in the >U.S. and cookbooks published in America advise against it. > >Turns out after further reading, I found out why; rinsing originally >removed field debris. Now that rice is prepared in factories, rinsing >removes excess starch which can make it sticky. The reason they advise >against rinsing is given is that here in America, rice is fortified >with spray-on vitamins and minerals which rinsing removes. > >If you eat plenty of vegies you don't need the spray-on nutrients, so >go ahead and rinse it to remove the starch. > >I put my rice in my cooker with 1 cup of rice to 3 cups of water for >brown and 2 cups of water for white. I sprinkle in a little salt; >that's all. I then let it sit an hour or two. I've read this makes the >rice better absorb the liquid and this works especially well for brown; makes it less chewy. > >I let the cooker do its thing; there's a sensor that knows when the >water is almost gone. Once it is back to just warming, I turn it off >and let it set ten minutes. Then I stir and cover again so it won't dry >out and put it in the fridge when it's cool enough. > >I generally flavor it when I add other things -- for example I might >microwave it with garlic or curry and vegies. Or I might mix it with >cumin and add it to enchiladas. Or I might make a salad with cold rice, >mayo, vegies, spices, pickles -- yum. > >I have tried flavoring it in the cooker, but especially with brown >rice, the hull is so thick that most of the flavoring is lost. > >--Debee > > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo
Re: [CnD] Preferred cooking methods
I've gotten okay results with cheap macaroni and cheese and the various pasta sides that Knorr (and before that Lipton) makes. But for some reason I can't get better grades of unseasoned pasta to work right. And it's so easy to cook pasta in one of my pasta pots. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan via Cookinginthedark Sent: Monday, August 03, 2020 9:28 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] Preferred cooking methods I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 03, 2020 5:49 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods Nicole, I am with you on all of this. I will try microwave pasta, but, we'll see. Don't like minute rice, and rice is easy on the stovetop. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods Stove top is simple if you practice. And practice with the stove off at first. It's all a question of position awareness. Higher rim pots also help a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in small batches, of course) then bread and fry. I'll use my wok pan to do that. Boiling is useful for pasta. (I don't like microwaved noodles or other pasta products as much) I could probably think of a couple of other things, though for vegetables I prefer the steamer. (which is in a medium sized pot on the stove) If you have a reliable timer steaming is safe, and you can set your time so the veggies are still crisp. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: >As I said, my rice is minute rice, so it is partially cooked. It comes >in 4-ounce cups, and it is meant for microwaving. I don't buy regular >rice because I don't feel the need for a bag of 5 or more pounds of >rice for just me, and all that stovetop cooking for just one person >when I can cook a couple of those cups for a minute and a half and they >are ready. To rinse or not to rinse is not a question as this rice is >prepackaged and I cook it in its cup. > >-Original Message- >From: Cookinginthedark On >Behalf Of Deborah Armstrong via Cookinginthedark >Sent: Monday, August 3, 2020 11:30 AM >To: cookinginthedark@acbradio.org >Cc: Deborah Armstrong >Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > >Well I prepare rice completely differently but I mostly eat brown. > >I have read that it is important to rinse rice, but packages in the >U.S. and cookbooks published in America advise against it. > >Turns out after further reading, I found out why; rinsing originally >removed field debris. Now that rice is prepared in factories, rinsing >removes excess starch which can make it sticky. The reason they advise >against rinsing is given is that here in America, rice is fortified >with spray-on vitamins and minerals which rinsing removes. > >If you eat plenty of vegies you don't need the spray-on nutrients, so >go ahead and rinse it to remove the starch. > >I put my rice in my cooker with 1 cup of rice to 3 cups of water for >brown and 2 cups of water for white. I sprinkle in a little salt; >that's all. I then let it sit an hour or two. I've read this makes the >rice better absorb the liquid and this works especially well for brown; makes it less chewy. > >I let the cooker do its thing; there's a sensor that knows when the >water is almost gone. Once it is back to just warming, I turn it off >and let it set ten minutes. Then I stir and cover again so it won't dry >out and put it in the fridge when
Re: [CnD] Preferred cooking methods
I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 03, 2020 5:49 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods Nicole, I am with you on all of this. I will try microwave pasta, but, we'll see. Don't like minute rice, and rice is easy on the stovetop. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods Stove top is simple if you practice. And practice with the stove off at first. It's all a question of position awareness. Higher rim pots also help a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in small batches, of course) then bread and fry. I'll use my wok pan to do that. Boiling is useful for pasta. (I don't like microwaved noodles or other pasta products as much) I could probably think of a couple of other things, though for vegetables I prefer the steamer. (which is in a medium sized pot on the stove) If you have a reliable timer steaming is safe, and you can set your time so the veggies are still crisp. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: >As I said, my rice is minute rice, so it is partially cooked. It comes >in 4-ounce cups, and it is meant for microwaving. I don't buy regular >rice because I don't feel the need for a bag of 5 or more pounds of >rice for just me, and all that stovetop cooking for just one person >when I can cook a couple of those cups for a minute and a half and they >are ready. To rinse or not to rinse is not a question as this rice is >prepackaged and I cook it in its cup. > >-Original Message- >From: Cookinginthedark On >Behalf Of Deborah Armstrong via Cookinginthedark >Sent: Monday, August 3, 2020 11:30 AM >To: cookinginthedark@acbradio.org >Cc: Deborah Armstrong >Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > >Well I prepare rice completely differently but I mostly eat brown. > >I have read that it is important to rinse rice, but packages in the >U.S. and cookbooks published in America advise against it. > >Turns out after further reading, I found out why; rinsing originally >removed field debris. Now that rice is prepared in factories, rinsing >removes excess starch which can make it sticky. The reason they advise >against rinsing is given is that here in America, rice is fortified >with spray-on vitamins and minerals which rinsing removes. > >If you eat plenty of vegies you don't need the spray-on nutrients, so >go ahead and rinse it to remove the starch. > >I put my rice in my cooker with 1 cup of rice to 3 cups of water for >brown and 2 cups of water for white. I sprinkle in a little salt; >that's all. I then let it sit an hour or two. I've read this makes the >rice better absorb the liquid and this works especially well for brown; makes it less chewy. > >I let the cooker do its thing; there's a sensor that knows when the >water is almost gone. Once it is back to just warming, I turn it off >and let it set ten minutes. Then I stir and cover again so it won't dry >out and put it in the fridge when it's cool enough. > >I generally flavor it when I add other things -- for example I might >microwave it with garlic or curry and vegies. Or I might mix it with >cumin and add it to enchiladas. Or I might make a salad with cold rice, >mayo, vegies, spices, pickles -- yum. > >I have tried flavoring it in the cooker, but especially with brown >rice, the hull is so thick that most of the flavoring is lost. > >--Debee > > >___ >Cookinginthedark mailing list >Cookinginthedark@acbra
Re: [CnD] Preferred cooking methods
I use the oven and microwave mostly. I use the stovetop to boil pasta, occasionally. and I use the stovetop to make bacon and scrambled eggs because I like them better that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 5:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: >As I said, my rice is minute rice, so it is partially cooked. It comes >in 4-ounce cups, and it is meant for microwaving. I don't buy regular >rice because I don't feel the need for a bag of 5 or more pounds of >rice for just me, and all that stovetop cooking for just one person >when I can cook a couple of those cups for a minute and a half and they >are ready. To rinse or not to rinse is not a question as this rice is >prepackaged and I cook it in its cup. > >-Original Message- >From: Cookinginthedark On >Behalf Of Deborah Armstrong via Cookinginthedark >Sent: Monday, August 3, 2020 11:30 AM >To: cookinginthedark@acbradio.org >Cc: Deborah Armstrong >Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > >Well I prepare rice completely differently but I mostly eat brown. > >I have read that it is important to rinse rice, but packages in the >U.S. and cookbooks published in America advise against it. > >Turns out after further reading, I found out why; rinsing originally >removed field debris. Now that rice is prepared in factories, rinsing >removes excess starch which can make it sticky. The reason they advise >against rinsing is given is that here in America, rice is fortified >with spray-on vitamins and minerals which rinsing removes. > >If you eat plenty of vegies you don't need the spray-on nutrients, so >go ahead and rinse it to remove the starch. > >I put my rice in my cooker with 1 cup of rice to 3 cups of water for >brown and 2 cups of water for white. I sprinkle in a little salt; >that's all. I then let it sit an hour or two. I've read this makes the >rice better absorb the liquid and this works especially well for brown; makes it less chewy. > >I let the cooker do its thing; there's a sensor that knows when the >water is almost gone. Once it is back to just warming, I turn it off >and let it set ten minutes. Then I stir and cover again so it won't dry >out and put it in the fridge when it's cool enough. > >I generally flavor it when I add other things -- for example I might >microwave it with garlic or curry and vegies. Or I might mix it with >cumin and add it to enchiladas. Or I might make a salad with cold rice, >mayo, vegies, spices, pickles -- yum. > >I have tried flavoring it in the cooker, but especially with brown >rice, the hull is so thick that most of the flavoring is lost. > >--Debee > > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
Would you please send the recipe for single serve mac & cheese. Thanks. Wendy -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 7:48 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Preferred cooking methods A number of vegetables I prefer raw, with the exception of potatoes and a few others. With pasta, I usually cook regular spaghetti, not a microwavable product. I make a single serve recipe of macaroni and cheese in the microwave, or sometimes I cook the same single serving of spaghetti for a pasta salad. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
I have a microwave egg cooker, I add water to it, sprinkle a little salt into the water, put eggs into the top compartment, and after 9 minutes of cooking, I have nice hard-boiled eggs. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, August 3, 2020 7:06 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Preferred cooking methods Yes, I agree that stovetop is simple. You can practice just knowing where things are with the fire off. Then turn it on. You can boil eggs for your first try. Or just boil water and pour it over a colander in the sink to pretend you are doing pasta. Just do a little at a time. One scary challenge at a time is enough. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 4:25 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods Stove top is simple if you practice. And practice with the stove off at first. It's all a question of position awareness. Higher rim pots also help a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in small batches, of course) then bread and fry. I'll use my wok pan to do that. Boiling is useful for pasta. (I don't like microwaved noodles or other pasta products as much) I could probably think of a couple of other things, though for vegetables I prefer the steamer. (which is in a medium sized pot on the stove) If you have a reliable timer steaming is safe, and you can set your time so the veggies are still crisp. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: >As I said, my rice is minute rice, so it is partially cooked. It comes >in 4-ounce cups, and it is meant for microwaving. I don't buy regular >rice because I don't feel the need for a bag of 5 or more pounds of >rice for just me, and all that stovetop cooking for just one person >when I can cook a couple of those cups for a minute and a half and they >are ready. To rinse or not to rinse is not a question as this rice is >prepackaged and I cook it in its cup. > >-Original Message- >From: Cookinginthedark On >Behalf Of Deborah Armstrong via Cookinginthedark >Sent: Monday, August 3, 2020 11:30 AM >To: cookinginthedark@acbradio.org >Cc: Deborah Armstrong >Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > >Well I prepare rice completely differently but I mostly eat brown. > >I have read that it is important to rinse rice, but packages in the >U.S. and cookbooks published in America advise against it. > >Turns out after further reading, I found out why; rinsing originally >removed field debris. Now that rice is prepared in factories, rinsing >removes excess starch which can make it sticky. The reason they advise >against rinsing is given is that here in America, rice is fortified >with spray-on vitamins and minerals which rinsing removes. > >If you eat plenty of vegies you don't need the spray-on nutrients, so >go ahead and rinse it to remove the starch. > >I put my rice in my cooker with 1 cup of rice to 3 cups of water for >brown and 2 cups of water for white. I sprinkle in a little salt; >that's all. I then let it sit an hour or two. I've read this makes the >rice better absorb the liquid and this works especially well for brown; makes it less chewy. > >I let the cooker do its thing; there's a sensor that knows when the >water is almost gone. Once it is back to just warming, I turn it off >and let it set ten minutes. Then I stir and cover again so it won't dry >out and put it in the fridge when it's cool enough. > >I generally flavor it when I add other things -- for example I might >microwave it with garlic or curry and vegies. Or I might mix it with >cumin and add it to enchiladas. Or I might make a salad with cold rice, >mayo, vegies, spices, pickles -- yum. > >I ha
Re: [CnD] Preferred cooking methods
A number of vegetables I prefer raw, with the exception of potatoes and a few others. With pasta, I usually cook regular spaghetti, not a microwavable product. I make a single serve recipe of macaroni and cheese in the microwave, or sometimes I cook the same single serving of spaghetti for a pasta salad. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods Stove top is simple if you practice. And practice with the stove off at first. It's all a question of position awareness. Higher rim pots also help a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in small batches, of course) then bread and fry. I'll use my wok pan to do that. Boiling is useful for pasta. (I don't like microwaved noodles or other pasta products as much) I could probably think of a couple of other things, though for vegetables I prefer the steamer. (which is in a medium sized pot on the stove) If you have a reliable timer steaming is safe, and you can set your time so the veggies are still crisp. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: >As I said, my rice is minute rice, so it is partially cooked. It comes >in 4-ounce cups, and it is meant for microwaving. I don't buy regular >rice because I don't feel the need for a bag of 5 or more pounds of >rice for just me, and all that stovetop cooking for just one person >when I can cook a couple of those cups for a minute and a half and they >are ready. To rinse or not to rinse is not a question as this rice is >prepackaged and I cook it in its cup. > >-Original Message- >From: Cookinginthedark On >Behalf Of Deborah Armstrong via Cookinginthedark >Sent: Monday, August 3, 2020 11:30 AM >To: cookinginthedark@acbradio.org >Cc: Deborah Armstrong >Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > >Well I prepare rice completely differently but I mostly eat brown. > >I have read that it is important to rinse rice, but packages in the >U.S. and cookbooks published in America advise against it. > >Turns out after further reading, I found out why; rinsing originally >removed field debris. Now that rice is prepared in factories, rinsing >removes excess starch which can make it sticky. The reason they advise >against rinsing is given is that here in America, rice is fortified >with spray-on vitamins and minerals which rinsing removes. > >If you eat plenty of vegies you don't need the spray-on nutrients, so >go ahead and rinse it to remove the starch. > >I put my rice in my cooker with 1 cup of rice to 3 cups of water for >brown and 2 cups of water for white. I sprinkle in a little salt; >that's all. I then let it sit an hour or two. I've read this makes the >rice better absorb the liquid and this works especially well for brown; makes it less chewy. > >I let the cooker do its thing; there's a sensor that knows when the >water is almost gone. Once it is back to just warming, I turn it off >and let it set ten minutes. Then I stir and cover again so it won't dry >out and put it in the fridge when it's cool enough. > >I generally flavor it when I add other things -- for example I might >microwave it with garlic or curry and vegies. Or I might mix it with >cumin and add it to enchiladas. Or I might make a salad with cold rice, >mayo, vegies, spices, pickles -- yum. > >I have tried flavoring it in the cooker, but especially with brown >rice, the hull is so thick that most of the flavoring is lost. > >--Debee > > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbr
Re: [CnD] Preferred cooking methods
Oh, I’ll just bet that all those good aromas wafting through your open door made everyone’s mouth water. I love it! Sent from Mail for Windows 10 From: Deborah Armstrong via Cookinginthedark Sent: Monday, August 3, 2020 3:36 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: Re: [CnD] Preferred cooking methods You basically just treat the rice cooker like an electric skillet at a low temperature. The simple ones with just one button only get hot and then shut off or go to warm when the rice is done. They know it is done when the temperature climbs -- water can't go over 212F or 100C so the cooker knows if all the water boils away and either shuts off or goes to warm when that occurs. You can still burn food if you aren't careful but you'd smell it long before you'd have an actual fire. The ones with more buttons are more fancy but I like the single button -- it's a mechanical lever, actually. When I plug it in it goes to warm, probably around 120DG F and then if I push down thereby setting it to cook, it raises its temperature so the water can boil. The one I have at work cost a whole $12. People saw me cooking at work all the time because I hated to waste my lunch eating. I work for a college so I swam, ran on the track or worked out in the gym at lunch. I was often sitting at my desk chopping vegies and reading email. I also loved those flexible cutting boards for that. And I worked with my door open so it was a regular sight. I think they never thought much about it except to ask for a recipe. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 3, 2020 3:24 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Preferred cooking methods Oh wow! I wish I would have known this when I worked; not that long ago. I would have loved to let my co-workers smell all that good smell, and then tell them that they couldn't have any of my lunch. (smile) I am going to try this. Can you share more ideas? Thanks. Oh, my co-workers would have loved to see the blind lady cook. (lol) On 8/3/2020 3:18 PM, Deborah Armstrong via Cookinginthedark wrote: > About rice cookers, I have one at home and one at work. I read I Love My Rice > Cooker on bookshare and started trying all these new ideas. Did you know you > can fry onions in one? It's just like an electric skillet. At work, I put > some butter in it, a red bell pepper or onion chopped, fry it, add liquid and > close the lid and let the whole thing cook a while. If I've measured the > right amount of liquid and rice I let it shut itself off when the rice > absorbs all the liquid, but if I'm making soup or stew I just turn it off > after ten minutes or so. I don't cook meat in it but a lot of vegie type > stews and of course rice. > > I also have a crockpot at work. I would soak beans in it overnight and then > turn it on when I got to the office in the morning. I also often combined a > can of soup with a few fresh vegetables in the crockpot, or I'd core and > slice apples and stuff them in there with a pinch of cinnamon for a few hours. > > My co-workers always thought it was crazy , me cooking right there in my > office but I liked having a hot healthy lunch and it was fun to experiment. I > would spend my lunch hour exercising, then return to the office and prepare > my meal while I continued to work. > > Stuck now at home due to Covid with a husband who doesn't like vegetables I > make a lot of hamburger helper on the stove but I miss my office and my > appliances and endless vegetarian experiments. > > --Debee > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > https://urldefense.com/v3/__http://acbradio.org/mailman/listinfo/cooki > nginthedark__;!!A-B3JKCz!SHL-k1KKydxnUz9ib3cF6kGcIrEWSYDNr2hZSvEPdb59d > 6QO5njMAz0Q4ThM_A_wDzgkCQ$ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org https://urldefense.com/v3/__http://acbradio.org/mailman/listinfo/cookinginthedark__;!!A-B3JKCz!SHL-k1KKydxnUz9ib3cF6kGcIrEWSYDNr2hZSvEPdb59d6QO5njMAz0Q4ThM_A_wDzgkCQ$ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
Yes, I agree that stovetop is simple. You can practice just knowing where things are with the fire off. Then turn it on. You can boil eggs for your first try. Or just boil water and pour it over a colander in the sink to pretend you are doing pasta. Just do a little at a time. One scary challenge at a time is enough. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 4:25 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods Stove top is simple if you practice. And practice with the stove off at first. It's all a question of position awareness. Higher rim pots also help a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in small batches, of course) then bread and fry. I'll use my wok pan to do that. Boiling is useful for pasta. (I don't like microwaved noodles or other pasta products as much) I could probably think of a couple of other things, though for vegetables I prefer the steamer. (which is in a medium sized pot on the stove) If you have a reliable timer steaming is safe, and you can set your time so the veggies are still crisp. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: >As I said, my rice is minute rice, so it is partially cooked. It comes >in 4-ounce cups, and it is meant for microwaving. I don't buy regular >rice because I don't feel the need for a bag of 5 or more pounds of >rice for just me, and all that stovetop cooking for just one person >when I can cook a couple of those cups for a minute and a half and they >are ready. To rinse or not to rinse is not a question as this rice is >prepackaged and I cook it in its cup. > >-Original Message- >From: Cookinginthedark On >Behalf Of Deborah Armstrong via Cookinginthedark >Sent: Monday, August 3, 2020 11:30 AM >To: cookinginthedark@acbradio.org >Cc: Deborah Armstrong >Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > >Well I prepare rice completely differently but I mostly eat brown. > >I have read that it is important to rinse rice, but packages in the >U.S. and cookbooks published in America advise against it. > >Turns out after further reading, I found out why; rinsing originally >removed field debris. Now that rice is prepared in factories, rinsing >removes excess starch which can make it sticky. The reason they advise >against rinsing is given is that here in America, rice is fortified >with spray-on vitamins and minerals which rinsing removes. > >If you eat plenty of vegies you don't need the spray-on nutrients, so >go ahead and rinse it to remove the starch. > >I put my rice in my cooker with 1 cup of rice to 3 cups of water for >brown and 2 cups of water for white. I sprinkle in a little salt; >that's all. I then let it sit an hour or two. I've read this makes the >rice better absorb the liquid and this works especially well for brown; makes it less chewy. > >I let the cooker do its thing; there's a sensor that knows when the >water is almost gone. Once it is back to just warming, I turn it off >and let it set ten minutes. Then I stir and cover again so it won't dry >out and put it in the fridge when it's cool enough. > >I generally flavor it when I add other things -- for example I might >microwave it with garlic or curry and vegies. Or I might mix it with >cumin and add it to enchiladas. Or I might make a salad with cold rice, >mayo, vegies, spices, pickles -- yum. > >I have tried flavoring it in the cooker, but especially with brown >rice, the hull is so thick that most of the flavoring is lost. > >--Debee > > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark > >___ >Cookinginthedark mailing list >Cookinginthedark@acbra
Re: [CnD] Preferred cooking methods
Oh my gosh I love this. I worked for a guide dog school, and stayed late some times and sure could have used this info. the rice cooker we have belonged to my husband before we got married, and honestly it is my favorite appliance. It's so easy to use, and it's so low tech. I'm surpised that he had it as he can be rather scientific about everything. Oh, I really love this story! Happy cooking with your little rice cooker!!! On 8/3/2020 3:35 PM, Deborah Armstrong via Cookinginthedark wrote: You basically just treat the rice cooker like an electric skillet at a low temperature. The simple ones with just one button only get hot and then shut off or go to warm when the rice is done. They know it is done when the temperature climbs -- water can't go over 212F or 100C so the cooker knows if all the water boils away and either shuts off or goes to warm when that occurs. You can still burn food if you aren't careful but you'd smell it long before you'd have an actual fire. The ones with more buttons are more fancy but I like the single button -- it's a mechanical lever, actually. When I plug it in it goes to warm, probably around 120DG F and then if I push down thereby setting it to cook, it raises its temperature so the water can boil. The one I have at work cost a whole $12. People saw me cooking at work all the time because I hated to waste my lunch eating. I work for a college so I swam, ran on the track or worked out in the gym at lunch. I was often sitting at my desk chopping vegies and reading email. I also loved those flexible cutting boards for that. And I worked with my door open so it was a regular sight. I think they never thought much about it except to ask for a recipe. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 3, 2020 3:24 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Preferred cooking methods Oh wow! I wish I would have known this when I worked; not that long ago. I would have loved to let my co-workers smell all that good smell, and then tell them that they couldn't have any of my lunch. (smile) I am going to try this. Can you share more ideas? Thanks. Oh, my co-workers would have loved to see the blind lady cook. (lol) On 8/3/2020 3:18 PM, Deborah Armstrong via Cookinginthedark wrote: About rice cookers, I have one at home and one at work. I read I Love My Rice Cooker on bookshare and started trying all these new ideas. Did you know you can fry onions in one? It's just like an electric skillet. At work, I put some butter in it, a red bell pepper or onion chopped, fry it, add liquid and close the lid and let the whole thing cook a while. If I've measured the right amount of liquid and rice I let it shut itself off when the rice absorbs all the liquid, but if I'm making soup or stew I just turn it off after ten minutes or so. I don't cook meat in it but a lot of vegie type stews and of course rice. I also have a crockpot at work. I would soak beans in it overnight and then turn it on when I got to the office in the morning. I also often combined a can of soup with a few fresh vegetables in the crockpot, or I'd core and slice apples and stuff them in there with a pinch of cinnamon for a few hours. My co-workers always thought it was crazy , me cooking right there in my office but I liked having a hot healthy lunch and it was fun to experiment. I would spend my lunch hour exercising, then return to the office and prepare my meal while I continued to work. Stuck now at home due to Covid with a husband who doesn't like vegetables I make a lot of hamburger helper on the stove but I miss my office and my appliances and endless vegetarian experiments. --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org https://urldefense.com/v3/__http://acbradio.org/mailman/listinfo/cooki nginthedark__;!!A-B3JKCz!SHL-k1KKydxnUz9ib3cF6kGcIrEWSYDNr2hZSvEPdb59d 6QO5njMAz0Q4ThM_A_wDzgkCQ$ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org https://urldefense.com/v3/__http://acbradio.org/mailman/listinfo/cookinginthedark__;!!A-B3JKCz!SHL-k1KKydxnUz9ib3cF6kGcIrEWSYDNr2hZSvEPdb59d6QO5njMAz0Q4ThM_A_wDzgkCQ$ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
About rice cookers, I have one at home and one at work. I read I Love My Rice Cooker on bookshare and started trying all these new ideas. Did you know you can fry onions in one? It's just like an electric skillet. At work, I put some butter in it, a red bell pepper or onion chopped, fry it, add liquid and close the lid and let the whole thing cook a while. If I've measured the right amount of liquid and rice I let it shut itself off when the rice absorbs all the liquid, but if I'm making soup or stew I just turn it off after ten minutes or so. I don't cook meat in it but a lot of vegie type stews and of course rice. I also have a crockpot at work. I would soak beans in it overnight and then turn it on when I got to the office in the morning. I also often combined a can of soup with a few fresh vegetables in the crockpot, or I'd core and slice apples and stuff them in there with a pinch of cinnamon for a few hours. My co-workers always thought it was crazy , me cooking right there in my office but I liked having a hot healthy lunch and it was fun to experiment. I would spend my lunch hour exercising, then return to the office and prepare my meal while I continued to work. Stuck now at home due to Covid with a husband who doesn't like vegetables I make a lot of hamburger helper on the stove but I miss my office and my appliances and endless vegetarian experiments. --Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
I grew up with an electric stove and cooked on it even though blind at least once a week while I was in high school. I was lucky because my dad was a baker and was comfortable with lots of heat -- much more heat than on a home stove. He taught me how to not be afraid. But then when I moved out I got a gas stove and at first I was terrified. Then I learned how easy it was to precisely judge the heat by holding your hand over the pot. I've used gas for fifty years and would now find an electric stove terrifying! For me, the biggest thing is making sure I know exactly where my pot is on the burner before I turn on the heat and being able to poke about with a metal fork if I need to "feel" something hot like where the pot is or whether the beef is broken up. I love Dale Campbell's thin cooking mits too -- use them every night. I also think a wok is much easier to use than a frying pan as you can just keep pushing food around -- sighted people don't have to turn food in a wok with a spatula. If you are new to using a stove don't use olive oil. It has a low ignition temperature. My sighted room-mate was once frying with olive oil and suddenly had a pan full of flames. She started screaming, a sighted person mind you and I had to rush in there and slam a lid on it! Very scary especially because she was supposed to be the one who would react in an emergency. I always use a high temperature oil like peanut, corn or safflower... never had a fire. 0--Debee ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Preferred cooking methods
Rice is even easier in my rice cooker. This is my third one -- a roommate left his when he moved out, then a family member bought me one the Christmas before that roommate moved out and I realized soon enough the new one was the exact same one as the abandoned one, so I freecycled the abandoned one. When mine died I searched around for another one because they're addictive with how easy it is to use them, so I got one on sale at Aldi. Rice, quinoa, barley, ferro -- all are so much easier with a rice cooker. My ex-roommate (a different one, in fact my most recent ex-roommate) got so used to it that she searched thrift stores to find her own. (she did the same thing about no longer having access to my bread machine) Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 03, 2020 4:49 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Preferred cooking methods Nicole, I am with you on all of this. I will try microwave pasta, but, we'll see. Don't like minute rice, and rice is easy on the stovetop. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods Stove top is simple if you practice. And practice with the stove off at first. It's all a question of position awareness. Higher rim pots also help a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in small batches, of course) then bread and fry. I'll use my wok pan to do that. Boiling is useful for pasta. (I don't like microwaved noodles or other pasta products as much) I could probably think of a couple of other things, though for vegetables I prefer the steamer. (which is in a medium sized pot on the stove) If you have a reliable timer steaming is safe, and you can set your time so the veggies are still crisp. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: >As I said, my rice is minute rice, so it is partially cooked. It comes >in 4-ounce cups, and it is meant for microwaving. I don't buy regular >rice because I don't feel the need for a bag of 5 or more pounds of >rice for just me, and all that stovetop cooking for just one person >when I can cook a couple of those cups for a minute and a half and they >are ready. To rinse or not to rinse is not a question as this rice is >prepackaged and I cook it in its cup. > >-Original Message- >From: Cookinginthedark On >Behalf Of Deborah Armstrong via Cookinginthedark >Sent: Monday, August 3, 2020 11:30 AM >To: cookinginthedark@acbradio.org >Cc: Deborah Armstrong >Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > >Well I prepare rice completely differently but I mostly eat brown. > >I have read that it is important to rinse rice, but packages in the >U.S. and cookbooks published in America advise against it. > >Turns out after further reading, I found out why; rinsing originally >removed field debris. Now that rice is prepared in factories, rinsing >removes excess starch which can make it sticky. The reason they advise >against rinsing is given is that here in America, rice is fortified >with spray-on vitamins and minerals which rinsing removes. > >If you eat plenty of vegies you don't need the spray-on nutrients, so >go ahead and rinse it to remove the starch. > >I put my rice in my cooker with 1 cup of rice to 3 cups of water for >brown and 2 cups of water for white. I sprinkle in a little salt; >that's all. I then let it sit an hour or two. I've read this makes the >rice better absorb the liquid and this works especially well for brown; makes it less chewy. > >I let the cooker do its thing; there's a sensor that knows when the >water is almost gone. Once it is back to just warming, I turn it of
Re: [CnD] Preferred cooking methods
Nicole, I am with you on all of this. I will try microwave pasta, but, we'll see. Don't like minute rice, and rice is easy on the stovetop. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Preferred cooking methods Stove top is simple if you practice. And practice with the stove off at first. It's all a question of position awareness. Higher rim pots also help a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in small batches, of course) then bread and fry. I'll use my wok pan to do that. Boiling is useful for pasta. (I don't like microwaved noodles or other pasta products as much) I could probably think of a couple of other things, though for vegetables I prefer the steamer. (which is in a medium sized pot on the stove) If you have a reliable timer steaming is safe, and you can set your time so the veggies are still crisp. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: >As I said, my rice is minute rice, so it is partially cooked. It comes >in 4-ounce cups, and it is meant for microwaving. I don't buy regular >rice because I don't feel the need for a bag of 5 or more pounds of >rice for just me, and all that stovetop cooking for just one person >when I can cook a couple of those cups for a minute and a half and they >are ready. To rinse or not to rinse is not a question as this rice is >prepackaged and I cook it in its cup. > >-Original Message- >From: Cookinginthedark On >Behalf Of Deborah Armstrong via Cookinginthedark >Sent: Monday, August 3, 2020 11:30 AM >To: cookinginthedark@acbradio.org >Cc: Deborah Armstrong >Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > >Well I prepare rice completely differently but I mostly eat brown. > >I have read that it is important to rinse rice, but packages in the >U.S. and cookbooks published in America advise against it. > >Turns out after further reading, I found out why; rinsing originally >removed field debris. Now that rice is prepared in factories, rinsing >removes excess starch which can make it sticky. The reason they advise >against rinsing is given is that here in America, rice is fortified >with spray-on vitamins and minerals which rinsing removes. > >If you eat plenty of vegies you don't need the spray-on nutrients, so >go ahead and rinse it to remove the starch. > >I put my rice in my cooker with 1 cup of rice to 3 cups of water for >brown and 2 cups of water for white. I sprinkle in a little salt; >that's all. I then let it sit an hour or two. I've read this makes the >rice better absorb the liquid and this works especially well for brown; makes it less chewy. > >I let the cooker do its thing; there's a sensor that knows when the >water is almost gone. Once it is back to just warming, I turn it off >and let it set ten minutes. Then I stir and cover again so it won't dry >out and put it in the fridge when it's cool enough. > >I generally flavor it when I add other things -- for example I might >microwave it with garlic or curry and vegies. Or I might mix it with >cumin and add it to enchiladas. Or I might make a salad with cold rice, >mayo, vegies, spices, pickles -- yum. > >I have tried flavoring it in the cooker, but especially with brown >rice, the hull is so thick that most of the flavoring is lost. > >--Debee > > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acb
Re: [CnD] Preferred cooking methods
Stove top is simple if you practice. And practice with the stove off at first. It's all a question of position awareness. Higher rim pots also help a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in small batches, of course) then bread and fry. I'll use my wok pan to do that. Boiling is useful for pasta. (I don't like microwaved noodles or other pasta products as much) I could probably think of a couple of other things, though for vegetables I prefer the steamer. (which is in a medium sized pot on the stove) If you have a reliable timer steaming is safe, and you can set your time so the veggies are still crisp. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Preferred cooking methods I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: >As I said, my rice is minute rice, so it is partially cooked. It comes >in 4-ounce cups, and it is meant for microwaving. I don't buy regular >rice because I don't feel the need for a bag of 5 or more pounds of >rice for just me, and all that stovetop cooking for just one person >when I can cook a couple of those cups for a minute and a half and they >are ready. To rinse or not to rinse is not a question as this rice is >prepackaged and I cook it in its cup. > >-Original Message- >From: Cookinginthedark On >Behalf Of Deborah Armstrong via Cookinginthedark >Sent: Monday, August 3, 2020 11:30 AM >To: cookinginthedark@acbradio.org >Cc: Deborah Armstrong >Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > >Well I prepare rice completely differently but I mostly eat brown. > >I have read that it is important to rinse rice, but packages in the >U.S. and cookbooks published in America advise against it. > >Turns out after further reading, I found out why; rinsing originally >removed field debris. Now that rice is prepared in factories, rinsing >removes excess starch which can make it sticky. The reason they advise >against rinsing is given is that here in America, rice is fortified >with spray-on vitamins and minerals which rinsing removes. > >If you eat plenty of vegies you don't need the spray-on nutrients, so >go ahead and rinse it to remove the starch. > >I put my rice in my cooker with 1 cup of rice to 3 cups of water for >brown and 2 cups of water for white. I sprinkle in a little salt; >that's all. I then let it sit an hour or two. I've read this makes the >rice better absorb the liquid and this works especially well for brown; makes it less chewy. > >I let the cooker do its thing; there's a sensor that knows when the >water is almost gone. Once it is back to just warming, I turn it off >and let it set ten minutes. Then I stir and cover again so it won't dry >out and put it in the fridge when it's cool enough. > >I generally flavor it when I add other things -- for example I might >microwave it with garlic or curry and vegies. Or I might mix it with >cumin and add it to enchiladas. Or I might make a salad with cold rice, >mayo, vegies, spices, pickles -- yum. > >I have tried flavoring it in the cooker, but especially with brown >rice, the hull is so thick that most of the flavoring is lost. > >--Debee > > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Preferred cooking methods
I use the oven and the microwave for my cooking, trying to avoid stovetop cooking as I don't trust myself boiling and especially frying. And I cannot think of any foods that I would prefer boiled anyway. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Cooking Brown Rice in a rice cooker We use Success rice sometimes, and it's great! You just boil the bag for about ten minutes, and then you're done. They've got different ones, too. Karen At 12:44 PM 8/3/2020, you wrote: >As I said, my rice is minute rice, so it is partially cooked. It comes >in 4-ounce cups, and it is meant for microwaving. I don't buy regular >rice because I don't feel the need for a bag of 5 or more pounds of >rice for just me, and all that stovetop cooking for just one person >when I can cook a couple of those cups for a minute and a half and they >are ready. To rinse or not to rinse is not a question as this rice is >prepackaged and I cook it in its cup. > >-Original Message- >From: Cookinginthedark On >Behalf Of Deborah Armstrong via Cookinginthedark >Sent: Monday, August 3, 2020 11:30 AM >To: cookinginthedark@acbradio.org >Cc: Deborah Armstrong >Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > >Well I prepare rice completely differently but I mostly eat brown. > >I have read that it is important to rinse rice, but packages in the >U.S. and cookbooks published in America advise against it. > >Turns out after further reading, I found out why; rinsing originally >removed field debris. Now that rice is prepared in factories, rinsing >removes excess starch which can make it sticky. The reason they advise >against rinsing is given is that here in America, rice is fortified >with spray-on vitamins and minerals which rinsing removes. > >If you eat plenty of vegies you don't need the spray-on nutrients, so >go ahead and rinse it to remove the starch. > >I put my rice in my cooker with 1 cup of rice to 3 cups of water for >brown and 2 cups of water for white. I sprinkle in a little salt; >that's all. I then let it sit an hour or two. I've read this makes the >rice better absorb the liquid and this works especially well for brown; makes it less chewy. > >I let the cooker do its thing; there's a sensor that knows when the >water is almost gone. Once it is back to just warming, I turn it off >and let it set ten minutes. Then I stir and cover again so it won't dry >out and put it in the fridge when it's cool enough. > >I generally flavor it when I add other things -- for example I might >microwave it with garlic or curry and vegies. Or I might mix it with >cumin and add it to enchiladas. Or I might make a salad with cold rice, >mayo, vegies, spices, pickles -- yum. > >I have tried flavoring it in the cooker, but especially with brown >rice, the hull is so thick that most of the flavoring is lost. > >--Debee > > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
